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Delicious Thai Curry Coconut Fish Stew

Embark on a flavorful journey with this creamy and aromatic Thai Curry Coconut Fish Stew, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Fish and Base Ingredients
  • 1 lb white fish fillets (cod, tilapia, or your choice)
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste Adjust for spiciness
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 cup vegetable broth
Vegetables
  • 1 cup chopped vegetables (bell peppers, zucchini, etc.) Use any mix of your favorite vegetables
  • 1 cup fresh spinach Can substitute with other greens
  • 1 tablespoon lime juice Freshly squeezed is best
Garnish and Serving
  • Fresh cilantro for garnish Chopped
  • Cooked rice for serving Jasmine rice recommended

Method
 

Preparation
  1. Cut your fish fillets into bite-sized pieces and set them aside.
  2. Chop the vegetables needed for the stew.
Cooking
  1. In a large pot over medium heat, add a splash of oil and sauté your chopped vegetables until they begin to soften, about 3-5 minutes.
  2. Stir in the red curry paste, coconut milk, fish sauce, and sugar to the pot and mix well until combined. Allow it to simmer gently for about 2-3 minutes.
  3. Pour in the vegetable broth and bring the mixture to a gentle boil. Carefully place the fish pieces into the pot and reduce heat, letting it simmer for about 5-7 minutes until the fish is cooked through.
  4. Add the fresh spinach and lime juice, stirring until the spinach wilts. Taste and adjust seasoning if necessary.
Serving
  1. Ladle the stew over bowls of cooked rice, garnish with fresh cilantro, and enjoy!

Notes

You can customize the fish, adjust the spice level, and add extra seasonal vegetables to enhance flavors and nutrition. Leftovers can be stored in an airtight container for up to 3 days.